There’s nothing like it on a rainy day, even in Florida! If you’re in the health-and-culinary routine of making your own broth, then this soup is easy and simple. When the broth tastes that delicious, you don’t need extras. Throw in some noodles or rice if you want, but I love it just like this:
A batch of homemade broth, plus about half the resulting chicken
One onion, chopped
A couple celery stalks, chopped
Two to four carrots, coarsely chopped
Olive oil
Salt and freshly ground pepper
One bay leaf
A large handful of fresh chopped parsley
Juice of half a lemon
1. Heat a glug of olive oil in a stock pot. Sauté the onion for a few minutes, until it starts to soften. Add the celery, stir and cook another couple of minutes. Then add the carrot. When it’s brightly colored and hot, pour in the broth. Add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce to simmer.
2. Meanwhile, shred the chicken. When the veggies are just shy of tender (10 minutes or so, but check them a few times), add the chicken. Cook just long enough that it warms. Turn off the heat. Add the parsley and lemon juice, to give the soup a bright, fresh flavor.
3. Top each serving with a little more freshly ground pepper. If you’re reheating the next day, add more parsley, too. Enjoy!
Our Florida patio in the rain:
